In food processor, purée the sorrel. Add butter and purée again. Transfer to small bowl and set aside at room temperature.
In large saucepan, heat oil, add onions, and cook until soft. Add potatoes and cook over low heat until golden, about 10 to 15 minutes. Add stock and simmer about 20 minutes. Stir in heavy cream. Use immersion blender, food processor, or blender to purée soup. Return to saucepan and whisk sorrel butter into soup quickly. Can be served hot or cold.

Vegetable and Herb Salad
This recipe is adapted from one by John Suley, the chef at Gotham Steak restaurant. Therefore it has a bunch of ingredients you may not have on hand. Use what you have; it will still be divine.
Serves four.
1 cup English peas, blanched
1 cup each, sugar snap peas and snow peas, thinly sliced on diagonal
8 small morels, lightly sautéed in olive oil
4 green asparagus, thinly sliced on diagonal
3 ramps, thinly sliced on diagonal
1 cup mixed herbs such as sorrel, chives, and chive blossoms, frisée, and pea shoots

Combine first four ingredients, let sit for half-hour, then whisk in olive oil. Drizzle over salad.

Vegetable Carpaccio
I loved the looks of this recipe. It is from a German garden equipment company’s Web site, Gardena. It is best to slice vegetables on a mandoline. You can find fairly decent ones for about $30.
Serves two.
l large carrot, peeled and sliced very thin
1 large turnip, peeled and sliced very thin
1 medium zucchini, sliced thin
Small handful of snow peas
2 Tbsp. pine nuts, toasted
1/2 cup basil, cut into chiffonade
1 cup cherry tomatoes, quartered
1 clove garlic, minced
2 Tbsp. balsamic vinegar
3 Tbsp. good olive oil
Juice of one lime
Salt and pepper and pinch of sugar